Warm potato salad with green tahini and herb dressing

Method

1. Boil the potatoes in a large pan of salted water for about 25 minutes or until tender, then drain and leave to cool slightly.
2. Blend the rest of the ingredients together (except the ½ tbsp chopped mint and lemon wedges) in a small food processor, or pound in a pestle and mortar, into a smooth paste.
3. While the potatoes are still warm, cut them in half, then toss with the dressing and a generous pinch of salt. Scatter with the extra chopped mint, then squeeze over a little lemon juice to serve.